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In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Olivier De Busschere from Nikolai's Roof prepares chantrelle mushrooms and diver scallops.

Click here for Chef Olivier De Busschere's Profile

Pan Seared Diver Scallop topped with "Panade" of Almonds and Comte Cheese on Hawaiian Lava Salt flavored Heirloom Tomatoes and Vanilla perfumed French Horn Bisque.

Recipe for 4 people:

4 pc. Diver Scallops pan seared on one side
20gr. Unsalted Butter {Room temp.}
20gr. finely grinded Japanese Breadcrumbs
20gr. finely grinded Comte Cheese
20gr. finely grinded Almonds
12 thinly sliced Heirloom Tomatoes
1tbs. Lava Salt
2 chopped Shallots
5 washed and diced French Horn Mushrooms
1 chopped Garlic Clove
Pepper, salt
1/2 Vanilla Bean
2 tbs. Salted Butter
3cups Heavy Cream
2cups Mushroom Stock
4 pinches of Micro Celery marinated with Fine Olive Oil

Preparation:

For the Bisque you melt the salted butter and sauté the shallots, garlic and French horn mushrooms until done. Season with pepper and salt. Then poor the stock on it and let it reduce half way.

When done you may add the vanilla bean and the heavy cream, allow to boil for a few minutes then remove from heat and take out the vanilla bean.

Then you blend the mixture in the food processor until a nice emulsion has formed.

Keep it heated until ready to plate up.

For the Panade you mix the unsalted butter with the almonds, breadcrumbs and cheese until a nice paste has formed.

When done you may put a thin layer of crust on each Scallop. Finish of in the oven until golden brown.

For the plate decoration place the tomato slices like on the picture and sprinkle some lava salt to your personal flavor. Place the celery mix on the side and the Scallop on top off the mix. Draw 2 lines of the bisque on the other side of the plate and garnish with some seasonal herbs or flowers.

Chanterelle Mushrooms

The flashy Chanterelle is one of the most distinctively flavored mushrooms in all the world. It has been described as having the aroma of apricots and tasting more like a flower then a mushroom. There are several edible and delicious varieties but the one I will stick to here, the Yellow or Golden Chanterelle (Cantharellus cibarius) is easy to find because of its bright color and it's not hard to identify with a careful inspection. Chanterelles are found in mixed woods, under conifers and oaks from Alaska to California and Nova Scotia to Florida! Because of their wide distribution timing their arrival will largely depend on when "Winter" ends in your area. Chanterelles will fruit anytime from June to September depending on rainfall and temperature.

How we use Chanterelles in Nikolai's:

Pot au Feu of Chanterelles and Roman Zucchini perfumed with Duck Prociutto and Crispy Lotus Root

Recipe for 4 people.

Ingredients

2 lbs. fresh cleaned, washed, Chanterelles
1 lbs. washed, diced, Roman Zucchini
3 oz. Finely diced Duck Prociutto
1pc peeled Lotus Root
1/2 lbs Chanterelles stems
3 finely diced shallots
Pepper, salt
1tbs. White Truffle Butter
6oz. Vegetables Stock
2 oz. White Port Wine
1 Bay leaf
2tbs Olive Oil

Preparation:

First we start making the Chanterelles Nage, we roast the Chanterelles stems in olive oil with the bay leaf, when done add white port and let reduce half way.

Then you may add the vegetables stock and bring it back to a boil.

Let that simmer for 10 to 15 minutes. Remove from heat, strain through chinois fin and set on the side.

Put the deep fryer on 500, slice the lotus root paper thin and flash them in the fryer.

Remove quickly and place on towel, let them dry under a heat

In a Teflon pan you may heat up the truffle butter and roast the mushrooms and the zucchini while frequently switching to hotter pan, so no flavors are lost.

When the mixture becomes dry (no more water is coming out of the mushrooms) you may add the duck prociutto and roast 1 more minute. Then you can cover it with the chanterelles stock and let it simmer for 1 or 2 minutes .Remove from heat and place in Bowl or appropriate plate. Garnish with the crispy lotus root and you appetizer is done.